Dining

The table

Our kitchen cooks what Temara's fishermen bring in before nine and what grows inside the walls. Guests from outside are welcome at dinner.

Mint tea poured from a silver pot into a raised glass

Three meals, three places

Breakfast

7:30 – 11:00

On the roof or in the Orange Tree Court

Msemen and baghrir from the oven, amlou, fresh cheese, eggs as you like them, oranges from the court pressed to order.

Lunch

12:30 – 16:00

By the pool

Light plates for the loungers: grilled sardines, salads of the day, a tagine for anyone who wants a proper lunch.

Dinner

From 19:30

Whichever courtyard the wind allows

One menu that changes with the boats and the season, served by lantern light. Tell us in the morning if you are dining in.

This week's menu

Dinner

One menu, three courses, €38 a guest. It changes with the boats, so tell reception about allergies in the morning.

Reserve a table

To start

ZaaloukSmoked aubergine, tomato, cumin, olive oil

BriouatsCrisp pastry, goat's cheese and mint

HariraEvery Friday, lentils, chickpeas and lemon

From the sea & the fire

Atlantic sea breamCharcoal, chermoula, preserved lemon

Fish taginePotato, pepper, olives, slow in clay

Lamb taginePrunes, toasted almonds, sesame

SeffaSteamed vermicelli, chicken, cinnamon and sugar

To finish

Oranges & cinnamonFrom the trees in the first court

Msemen with honeyWarm, with orange-blossom water

Mint teaPoured high, as many glasses as you like

From the boats

At eight the small boats come in below the cliff. Our cook is on the sand with a basket, and whatever is best becomes dinner. Nothing on the menu has travelled further than Rabat.

Grilled fish, a lemon tagine and salads in clay dishes